INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 2, ISSUE 4, APRIL 2013 ISSN 2277-8616

Parboiling Of Paddy Rice, The Science And

Perceptions Of It As Practiced In Northern Ghana
Ayamdoo J. A, Demuyakor B, Dogbe W, Owusu R.

Abstract: - Parboiling is a set of operations needed for the production of a gelatinized product. Scientifically it is a thermal treatment process done on
rice and other cereals. Water and heat are two essential elements to transform the natural cereal into “parboiled” cereal. In rice, it is done to produce
gelatinized or parboiled rice. Parboiling, if examined carefully has other scientific benefits beyond easy milling and reducing broken grains. Unfortunately,
the technology has received little attention in terms of research as far as food processing or preservation is concern. As part of an ongoing research to
assess the extent to which parboiling affect the migration of vitamin B1, a preliminary survey was conducted between October, 2012 and December,
2012 in the three northern regions of Ghana to elucidate the scientific principles behind the practice and to what exte nd processors understand these
principles. This work also aimed at high lighting the practice so as to encourage people to adapt indigenous technologies which may have more
beneficial health effects. Eighty (80) processors in the three northern regions drawn by purposive sampling methods were interviewed using structured
and semi structured questionnaires. The results showed that 100% of the people engaged in parboiling business are women with over 70% of them
having no formal education and therefore are unaware of any effects of parboiling on nutritional elements. It became clear that parboiling increased the
flavour and taste of the rice thus making it attractive to eat. However, the respondents only mentioned less broken grains, easy dehusking, ease of
cooking, increase quantity, better prices, and parboiling being a norm as some of the reasons why they carry out rice parboilin g. From the outcome of
this survey it’s recommended more studies be done on the subject to ascertain the nutritional impact of the practice. Also, the processors need to be
trained on parboiling and nutrition to build their knowledge on the scientific advantages of the process to enable them improves their practices.

Index Terms: - Parboiling, Gelatinized, Paddy rice, Physical qualities, Northern regions

————————————————————
1 INTRODUCTION
Parboiling of paddy rice is carried out in the three Northern
and Volta regions of Ghana. This indigenous technique is
done to have easy milling as well as reduce breakages during
milling. The processes involve soaking the paddy in hot water
usually between 10 to 24 hours in order to saturate the paddy
with moisture. The soaked paddy is then steam heated till they
gelatinized. They are then dried and milled. Paddy rice
parboiling process is an old practice done several years ago.
More than 1000 years ago parboiling was done in simple clay
pots to improve ―shelf life‖ and resistance against insects
(Joachim, 2011). The treatment is practiced in many parts of
the world such as India, Bangladesh, Pakistan, Myanmar,
Malaysia, Sri Lanka, Guinea, South Africa, Italy, Spain,
Thailand, Switzerland, USA and France (Pillaiyar, 1981). West
Africa and the Caribbean African diasporas are also
accustomed to parboiling rice. Parboiled rice has cross culture
relevance and is accepted by a number of tribes (Joachim,
2011). In India and Paskistan it’s noted for its good storage
properties and special taste. It is also appreciated in North
America and Europe for easy cooking properties and low
breakage during the milling process. African countries have
adopted parboiled rice in their local recipes because of the
good storage properties which reduces storage losses. In
many African countries where rice production and
consumption are assuming an increasing rate, parboiling is
also practiced alongside production. In Nigeria parboiling of
paddy rice is done in the Oyo, Denu and Goweri states using
traditional techniques with manual equipments (Kaddus Miah
et al., 2002). In the northern part of Ghana, especially in the
Upper East region, not only rice that is parboiled but also
millet, sorghum and shea nuts. Whatever the situation,
parboiling is an important practice to the rural folks in the area
of food preparations, processing or preservation. The process
of parboiling is likely to drives nutrients, especially thiamine,
from the bran to endosperm according to Tzia and
Karathanos, (2011), hence parboiled white rice is 80%
nutritionally similar to brown rice. The traditional parboiling
process involves soaking rough rice overnight or longer in
water at ambient temperature, followed by boiling or steaming
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the steeped rice at 100°C to gelatinize the starch. The grain
expands until the hull's lemma and palea start to separate
(Gariboldi, 1984). The parboiled rice is then cooled and sun-
dried before storage or milling. The degree of starch
gelatinization is responsible for many of the attributes of
parboiled rice (Marshall et al., 1993). During the process of
gelatinization, alpha-amylose molecules leach out of the
micellar network and diffuse into the surrounding aqueous
medium outside the granules (Hermansson and Svegmark,
1996). The granules become fully hydrated, producing a
maximum in the measured viscosity (Eliasson, 1986; Helbig et
al., 2008). The starches in parboiled rice become gelatinized,
and then retrograded after cooling. The parboiled rice kernels
should be translucent when wholly gelatinized. Retrogradation
is where amylose molecules re-associate with each other and
form a tightly packed structure. This increases the formation of
type 3-resistant starch which can act as a probiotic and benefit
gut health in humans (Helbig et al., 2008). Marshall et al..,
(1993) reported that incomplete parboiling result in partial
surface starch gelatinization. The dried kernels produced
translucent outer layers and an opaque or white centre from
the non-gelatinized starch (Kaddus Miah et al., 2002).
Although the effectiveness of proper parboiling in improving
the physical quality of milled rice is well known (Bhattacharya
and Subba Rao, 1966a; Juliano et al., 1981; Marshall et al.,
1993), this may not be so in the case of the rural poor
processors who are into parboiling as a business to cater for
themselves and their families.
2.0 MATERIALS AND METHODS
The study was carried out in the three northern regions of
Ghana where rice parboiling is practiced most. Rice cultivation
in this part of Ghana is being encouraged by several policies
of the government aim at boosting local rice production and
consumption. with support from NGOs and other
organizations, parboiling of paddy rice has now become a
commercial business activity where rural women are
organized into groups and are supported with funds to
undertake parboiling in commercial quantities. Parboiling is
also carried out almost in every home that cultivates rice for
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home consumption. Purposive sampling was used to get the Table 2: Educational status of respondents
study areas and the respondents as well.
The study districts were; Tamale Metropolis and Tolon-
Kumbungu district in the Northern Region, Bolgatanga Educational status of respondents
Municipal in the Upper East Region and Wa municipal in the District/
Upper West Region. One processing group and fifteen Primary
Metropolis No
households were selected in each district. Five processors / JSS/JH SSS/ Terti
educatio
were interviewed at each processing group and one processor Elemen S SHS ary
n
at every household. Structured and semi-structured tary
questionnaires were administered to respondents to get an 1
Bolga- 1
overview on how parboiling process is done and the objectives 12 (30) 4 (10) 2 (5) (2.5
Municipal (2.5)
of the practice. After which an observation was made on the )
parboiling activities and the steps recorded. 1
Tamale 1
14 (35) 3 (7.5) 1 (2.5) (2.5
Metropolis (2.5)
2.1 Statistical Analysis )
The data collected was analysed using a descriptive statistic Tolon- 1
16 (40) 2 (5) 1 (2.5) 0
package (Statistical Package for Social Scientist or SPSS) and Kumbungu (2.5)
the results interpreted and presented on tables and charts.
Wa- 15
4 (10) 1 (2.5) 0 0
3.0 Results and Discussions Municipal (37.5)
The survey showed that parboiling business is a feminine 3 2
dominated activity as all respondents (100%) were females 57 13
Total 5 (6.25) (3.75 (2.5
(Table1). (71.25) (16.25)
) )
Figures in parenthesis are percentages
Table 1: Sex of rice processors in the three northern
regions. It was clear that the literate population in Northern Ghana was
low especially amongst women. It is therefore not surprising
Sex that majority of the respondents (71%) have not formal
Metro/Municipal/ education. Eighteen (18) of them representing 22.5 % had
District basic education while 5 respondents representing 6.25 % had
Males Female post basic education. This high number of illiteracy could have
a negative effect on their activities and the final product as
well. Also, the low number of literates’ persons in the
parboiling business might be explained to mean, the few
Bolga Municipal 0 (0) 20 (25)
literate women don’t consider parboiling as a satisfactory job
Tamale metro 0 (0) 20 (25)
and therefore will not engage in it hence the low level of
Tolon Kumbungu 0 (0) 20 (25)
literates among the practitioners (Table 2). The respondents
Wa Municipal 0 (0) 20 (25)
gave the advantages of parboiling to include; easy milling,
Total 0 (0) 80 (100) better pricing, easy cooking etc. Eighty percent (80%) was
Values in parenthesis are percentages attributed to easy milling as the main reason why they
undertake parboiling. They said, parboiled rice does not break
In the northern part of Ghana males tried to refrain from when milled or pounded and it takes less time to mill as
kitchen activities as much as possible as a norm. Since compared to none parboil rice. Marketability was next (60%)
parboiling is a kitchen activity males are not directly involved as reason for parboiling. According to them, parboiled rice sell
in rice parboiling process. Females practice the processes as faster and therefore reap in more returns than straight milled
they learn how to cook from their mothers. Most of the rice, may be due to the less broken grains of parboiled rice
respondents’ therefore have over 20 years experience in when milled. However, straight milled rice looks whiter and
parboiling. They therefore conduct this activity base on thus attracts more consumers who look at appearance rather
experience than on facts and guidelines. This can cause them than nutrients availability. Also respondents said parboiled rice
to at times ignore certain steps that can have an effect on the increased in quantity and therefore making returns on sales
final product. As a feminine dominated activity, it has not higher. Thus if you dehusk 10 kg of paddy raw, the quantity of
attracted much attention of the researchers who are grains you will get shall be less compared to the same 10 kg
predominantly males. This might account for parboiling not paddy parboiled before dehusking. About 27.5% and 12.5%
having guidelines developed to suit the northern local were attributed to easy cooking and taste improvement
circumstances. It also became clear from the survey that respectively for being the reasons of parboiling. According to
formal education was very low among the respondents. About them, parboiled rice takes less time to cook, and the cooking
71% of them had no formal education and about 16% attained is easier to the extent that even men can cook it. This agrees
primary or elementary education. (Table 2.) with Joachim (2011) who said, one advantage of parboiling to
the consumer is, the less knowledgeable house wives (and
men) in Northern Europe and North America can easily
prepare good granular rice on the plate. None-parboil rice has
lots of broken grains after milling and when cooked, the
broken ones get over cooked and stacked together, whiles the
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INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 2, ISSUE 4, APRIL 2013 ISSN 2277-8616

wholesome grains amongst them remain uncooked. Such rice

will need special regulation of heat supply before the rice can
cook well. This posse’s serious challenge to inexperienced Paddy Rice
cooks. Few of them (10 %) mentioned that parboiling help
improve the hygiene of the rice. No respondent (0%) mention
nutritional improvement as a reason of parboiling though when Water, big containers
quizzed they agreed parboiled rice taste better than non- Cleaning, (washing,
parboiled rice (Figure 1). It therefore means issues of removal of debris etc.)
nutritional improvement particularly the soluble B vitamins are
not taken into account by these processors when conducting
parboiling practices.
Water, cooking pots, fire
10 Of pS A
Soaking in warm water
Boilin G for 18-24 hrs

Drainage containers, cooking pots, fire

Steaming
(Vapour heating

Sunshine, dry wind

Drying

Figure 1: Reasons for parboiling paddy rice as reported by

processors in northern Ghana.
Removing of husk mechanically
3.1 Methods of parboiling paddy rice
The survey showed that the processes of parboiling have Milling/Dehusking
been categorized into three forms. These were the traditional
methodology, improved methodology and modern
methodology of which the first two are practiced in Ghana. Grading, packaging
The traditional methodology uses simple tools like earthen or
metal cooking pots and a nearby stream or dam serves as Sorting/Grading
source of water. The paddy is not cleaned before soaking and according to quality
the intensity of heat supply was high Also the volume of water
used at soaking and steaming stage is the same. The modern
parboiling method employ sophisticated tools like tanks, Packaging, Advertising
electric heaters, steam pipes etc and state of the art
equipment to do the soaking, steaming and drying processes. Package, Ready for
The improved methodology is a combination in bits of the sale/cooking
traditional and modern methods (Figure 2). In the improved
methodology, pre-soaking activities such as washing, de-
stoning, separation of immature seed etc. are carried out. Figure 2 a. Steps of improved method of parboiling paddy
Soaking is done in warm water not boiling water. Also, little rice.
water is used at the steaming stage as compared to the high
volume of water used in traditional methodology that will
usually cooked the paddy at the end of process.

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INTERNATIONAL JOURNAL OF SCIENTIFIC & TECHNOLOGY RESEARCH VOLUME 2, ISSUE 4, APRIL 2013
Paddy rice
Soaking in
cold/warm water
Boiling
Drying
Milling
Ready for
sale/cooking
Figure 2 b. Steps in Traditional methods of
parboiling paddy rice.
3.2 Procedures and processes of parboiling paddy rice
The observed unit operations involved in paddy rice parboiling
processes includes;
3.2.1 Sieving: This is done if there are broken grains in the
paddy. A wire netting is used to sieve to separate the broken
kennels so that they will not get cooked and stick the content
together during parboiling. Thick viscous liquid arising from
cooked broken-kernels usually stack the paddy together and
hampers effective speedy drying. This could lead to fungal
growth and spoilage of the rice if care is not taken.
3.2.2 Washing, Floatation and Sedimentation: The paddy is
submerged in water and stirred vigorously for the soil and
other dirt to dissolve out. The lighter debris float whiles the
heavier materials settle at the bottom. The floating debris
(dead insect parts, weeds, unfilled seeds etc) are skimmed off
while the paddy rice is scooped out leaving heavier materials
(sand, stones, pieces of metals etc.) at the bottom and poured
away. Washing is done twice or thrice depending on the
extent of dirt in rice. Scientifically, the washing removes dirt,
debris and fungal toxin found in the rice.
3.2.3 Boiling: The washed paddy is then submerged in water
on a pot and partially boiled to a warm temperature of 35 to
40oC. This enhances uptake of water by the paddy, and also
deactivates certain enzymes activities. Some microbes and
their cellular products could be killed or inactivated at this
temperature.
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3.2.4 Soaking: The paddy rice is left to stay in the warm water
overnight (10-24 hours) for the paddy to imbibed water and
become moisture saturated. The scientific principles here are
enzymes activation. A conducive environment is created after
content is cooled down for enzymes and pigments
transformation. Toxins are diluted and microbial pathogens
may be inactivated or removed at such high moisture level.
The saturated grains expand and fill the hull’s lemma making it
lose in the process.
3.2.5 Steaming: The soaked paddy is then steamed in a pot
with little water lining the pot. The high moisture content in the
grain is used to gelatinize the starch during the steaming
process. The steam is made to reach all sections of the pot by
covering with jute sacks and polythene sheets. The covering
prevents the steam from escaping easily thereby creating a
partial pressure over the content that aid in inward movement
of molecules in each gelatinous kernel. When paddy begins to
crack open their husks and there is steam vapour arising all
over pot it is an indication that steaming is enough. The heat
also evaporates extra moisture in the grain leaving
concentrated nutrients in the kernel. The high temperature up
to 80oC is able to inactivates or kill some microorganisms and
degrade toxins and other poisonous substances present in the
rice. Physico-chemical reaction processes e.g gelatinization,
starch retrograding, pigment transformations, enzymes
deactivations etc. are all facilitated by the pressurized
steaming process. This brings about improved flavor, colour-
change and cooking characteristics of the rice.
3.2.6 Drying: The steamed paddy is spread out quickly at an
airy place to dry. Excessive sunshine is avoided otherwise
non-uniform drying of kernel which results in breakage during
milling. Other scientific advantages of the drying processes
could be; i) the art of drying evaporate the moisture and this
concentrates solutes in the kernel ii) drying will also stop
microbial pathogens from developing on steamed paddy. iii) it
compresses the gelatinous amylose starch together in a
compact mass and delocalizes it from the husk making de-
husking (milling) easier.
3.2.7 Milling: The dried paddy is milled using a milling
machine or, at the local level is pounded using mortar and
pestle to separate the kennels from the husk. This process
also has the ability to removes pathogens and other dirt’s that
stick to the hulls.
3.2.8 Winnowing: Winnowing is done either mechanically or
manually. Where milling is done manually using mortar and
pestle to pound the paddy rice, the rice is winnowed to
separate the husks and foreign materials away. Winnowing
help to removes dirt, dead insects, and other impurities still
present in the rice.
3.2.9 Sorting/Grading: Commercial parboiling groups go
further to do handpicking of discolored rice and foreign
materials before sorting in to grades (grade 1, 2 and 3) as,
very few, few and many broken grains respectively).
3.3 Category of processors and type of methodology
Majority of the respondents (65 %) practice the traditional
method of parboiling while only 35% uses the improved
procedure (Table 3). It was also observed that individual
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processors who parboil for home consumption or for sale were
the people who practiced the traditional methodology most
(Table 3). These individual processors explained that the
improved methodology was laborious and wastes more water
than the traditional methodology. However, the low
educational level among them might have influenced their
choice of the traditional methodology, since they cannot easily
conceive the advantages of the improved methodology as
against it challenges. In the case of grouped processors who
are usually organized by NGOs, they observed these pre-
soaking treatments seriously.
Table 3: Category of processors and type of methodology
used.
Methodology
Category of
Respondent Traditional Improved
Method Method
Organised group
0 (0%) 20 (25%)
processors
Individual processors
28 (35%) 0 (0%)
(self consumption)
Individual processors
24 (30%) 8 (10%)
(Commercial)
Total 52 (65%) 28 (35%)
Figures in parenthesis are percentages
Traditional way of parboiling means pre-treatments processes
like washing, floatation, separation of immature seeds, de-
stoning, sieving etc are not done to the paddy before soaking.
There were some variations in the traditional methodology as
practiced in the various districts. For instance, individual
processors in Bolga Municipality soak their paddy in warm
water and the paddy was left in the warm water overnight. But
in Tamale metropolis, the paddy boiled in hot water till it was
about to cook. Also, at the steaming stage processors in Bolga
Municipality will use little water, just enough to line the surface
of the steaming container while those in Tamale will use more
water that was enough to further cook the paddy. The
improved methodology which was an improvement of
traditional procedure was uniformly practiced among grouped
processors in all the studied areas. Also, processing groups
do undertake post milling practices like separating discoloured
grains, sorting into grades and packaging before sales.
According to respondents, the procedures in the improved
methodology started in Bolgatanga in the Upper East region
and spread to other regions where organized groups adopted
it. Thus this improved methodology or procedure is termed
Bolga – Bolga procedure (Bolga-methodology).
3.4 Scientific principles (reasons) behind parboiling.
Apart from the above reasons, processors could not give other
scientific benefits of parboiling. Even nutritional improvement,
a common idea as far as food processing is concern was not
mentioned because they cannot get the synergy between
parboiling and nutrition let alone movement of water soluble
vitamins in rice. This could be traced to the low level of formal
education of processors hence their inability to figure out the
scientific principles and advantages behind parboiling like
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inactivation or killing of microbes, and dilution of possible
poisons. Since it takes academic knowledge at a certain level
to comprehend nutritional characteristics of food, especially
vitamins, the low level of formal education among the
processors, would surely have an effect on nutritional issues
on their product. Though not mentioned, nutritional
improvement, especially vitamin B1 (thiamine) enrichment
might be one of the important advantages of parboiling
process. In 2001, Otegbayo et al studied the effect of
parboiling on physico-chemical qualities of two local rice
varieties in Nigeria. According to Ibukun, (2008) their results
indicated that parboiling reduced the breakages, fat, protein
and amylose content of the rice while the water uptake and
thiamine contents were increased. Also the pre-treatments
given to the rice before the parboiling process help remove
factors that could antagonized the nutritional qualities of the
rice. Firstly, washing paddy rice in water removes dirt,
microbes and their toxins in the rice. The long hours of
soaking in warm water do not only facilitate water absorption
but also further reduces the substances like afflatoxins that
are in the rice during storage (old stock). This is because the
absorption of water to a saturation point would dilute and
reduces the concentration of toxic substances in the rice. The
soaking might also cause certain enzymes or pigments
transformation and their movement inwards to the endosperm.
The steaming to a temperature of 80oC supplies heat enough
to kill pathogens still found in the rice. The activity of
pressurized steaming enabled vitamins notably thiamine to
move inward onto the endosperm. It further deactivates
enzymes and make available substances like vitamins that
otherwise could have been inaccessible. The transformation
and concentration of enzymes and pigments could be the
reason why parboiled products such as millet, groundnuts, rice
etc tastes better than non-parboiled ones. In rice parboiling
the important nutritional and physiological change is the active
movement of soluble molecules. Much of the rice nutrients are
concentrated at the embryo (the germ) and during the
steaming process, the partial pressure created by covering
directs solutes movement inwards onto the endosperm
through the aleurone layer that surrounds the endosperm.
Other advantages are easy milling of parboiled paddy rice
because the amylose starches retrograde and stack together
in a compact manner that pulls away from the husk when
dried. This makes the kernel becomes somewhat delocalised
and now moves freely inside the husk. This makes it easier for
husk to be removed when milled or pounded on mortar and
pestle. Since the point of attachment between the husk and
the endosperm is also loosened, the husks can easily get
removed without breaking off the germ. Non-parboil rice has it
husk intimately attached to the embryo where all the nutrients
are concentrated. Forceful removal of the husk will usually
breaking away the germ with the husk, thereby losing all the
vital nutrients including thiamine. And such rice will certainly
not taste the same as rice that retains its germ or embryo after
parboiling. Thus the process of parboiling inadvertently cures
nutrient deficient-diseases or has the ability to supply certain
nutrients that otherwise could have lost to consumers. A
number of NGOs and some government agencies have begun
training women to improve their parboiling activities. Their
efforts all along has been on how to improve head rice yield
(HRY) and eliminate stones in the rice in order to get good
market but not the nutritional aspect.
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4.0 Conclusion and Recommendations

Parboiling of paddy rice is an important processing technique
that has many advantages. This indigenous technology was
able to curtail all unwanted processes, both latent and ongoing
(germination, proliferation of molds or spores, eggs, grubs,
pupas, adult insects etc), are completely inactivated or
eliminated. Apart from the physical and economic advantages
such as better storage, insect resistance, easy milling, better
prizing etc, there are also nutritional benefits like enrichment
of water soluble vitamins at the endosperm. Majority of the
processors are women, with little or no education. They
carried out the practice without understanding the scientific
principles or advantages that underscores those activities.
They are unaware of the important health benefits that their
practices bring to the public. There is the need to further
investigate the effect of the unit operations involved in the
parboiling processes so as to improve on them in terms of
minimizing cost as well as improving quality. The processors
and other actors in the rice value chain need to be trained on
parboiling and nutritional relationship to build their capacities.
This will enable them appreciate the importance of their
activities. If they are sensitized and their capacities built they
could improve their practices to be more beneficial health
wise. This shall also enable them get good market as they can
explain to the understanding of consumers the benefits of their
products over imported rice.
5.0 References
[1]. Kaddus Miah M.A et al.., (2002) Parboiling of rice.
Part II: Effect of hot soaking time on the degree of
starch gelatinization. Postharvest and Food
Technology Group, Institute of BioScience and
Technology, Cranfield University at Silsoe, Silsoe,
Bedford MK45 4DT, UK Int. Journal of Food Science
and Technology 2002,
[8]. Ibukun E.O (2008) Effect of prolonged parboiling
duration on proximate composition of rice.
Department of Biochemistry, Federal University of
Technology, P. M. B. 704, Akure, Nigeria. Scientific
Research and Essay Vol.3 (7), pp. 323-325.
[9]. Joachim S. (2011) Parboiling in Thailand and the
World. Kasetsart University
[10]. Juliano B.O, Perez C.M, Barber S. et al. (1981)
International cooperative comparison of instrument
methods for cooked rice texture. Journal of Texture
Studies, 12, 12–17.
[11]. Kyritsi A., Tzia C and Karathanos, V. (2011).
Vitamin fortified rice grain using spraying and soaking
methods. Lwt-Food Science And Technology, 44(1),
312-320.
[12]. Marshall W.E, Wadsworth J.I, Verma L.R. and
Velupillai L. (1993) Determining the degree of
gelatinisation in parboiled rice: comparison of a
subjective and objective method. Cereal Chemistry,
70, 226–230.
[13]. Otegbayo B.O, Osamuel F and Fashakin J.B
(2001) Effect of parboiling on physico-chemical
qualities of two local rice varieties in Nigeria. J. Food
Technol. Afr. 6(4): 130-132.
[14]. Pillaiyar, P. (1981) Household parboiling of parboiled
rice. Kishan World, 8, 20–21

[2]. Bhattacharya K.R. and Subba Rao P.V. (1966a)

Processing conditions and milling yield in parboiled
rice. Journal of Agricultural and Food Chemistry, 14,
473–475.

[3]. Bhattacharya K.R. and Subba Rao, P.V. (1966b)

Effect of processing conditions on quality of parboiled
rice. Journal of Agricultural and Food Chemistry, 14,
476–479.

[4]. Eliasson A.C. (1986) Viscoelastic behaviour during

the gelatinization of starch. Journal of Texture
Studies, 17, 253–265.

[5]. Gariboldi (1984) In FAO corporate document

repository: Rice in human nutrition. Rice post-harvest
processing, parboiling and home preparations.

[6]. Helbig E, Dias A. Tavares R, Schirmer M, and

Elias M. (2008) The effect of parboiled rice on
glycemia in Wistar rats. Archivos Latinoamericanos
De Nutricion, 58(2), 149-155.

[7]. Hermansson A.M. and Svegmark K. (1996)

Developments in the understanding of starch
functionality. Trends Food Science and Technology, 7,
345–353.
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